Hamantashen

    Hamantashen

    6saves
    2hr15min


    61 people made this

    About this recipe: These are the easiest hamantashen I've ever made! They are a bit sweet, roll out easily and are consumed quickly! My kids don't want to give them to their friends! Traditional fillings are prune and poppy seed. You can use any tinned fruit filling, whole fruit preserves, chocolate chips or any type filling your family likes! Be creative with these!

    Ingredients
    Serves: 36 

    • 340g butter or margarine, softened
    • 200g caster sugar
    • 2 eggs
    • 6 tablespoons orange juice
    • 1 tablespoon vanilla extract
    • 2 teaspoons baking powder
    • 560g plain flour
    • 1 (390g) tin fruit filling of your choice

    Method
    Prep:2hr  ›  Cook:15min  ›  Ready in:2hr15min 

    1. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
    2. Preheat the oven to 190 C / Gas mark 5. Grease baking trays.
    3. On a lightly floured surface, roll the dough out to 6mm thickness. Cut into 7cm circles using a biscuit cutter or drinking glass. Place circles on the prepared baking trays. Spoon 1 teaspoon of filling onto the centre of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The biscuits may be frozen on the trays if desired to help retain their shape while cooking.
    4. Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking tray for a few minutes before removing to wire racks to cool completely.

    Poppy seed filling

    If you can find it, use tinned poppy seed filling for these biscuits instead of fruit filling. You can find tinned poppy seed filling in Polish and Eastern European shops.

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